antipasto pasta salad
This recipe is very versatile, any type of Italian meat such as Pancetta, bacon or Prosciutto could be used instead of or in addition to the salami and pepperoni. Green olives are also a great addition. The cook time below is actually the time to marinate.
yield
12 hungry people
prep time
20 Min
cook time
12 Hr
method
No-Cook or Other
Ingredients For antipasto pasta salad
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1 pkgdried 4 cheese tortellini
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1/4 lbgenoa salami, chopped
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1/4 lbpepperoni, chopped
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1/2 lbasiago cheese, diced
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6 ozblack olives, chopped and drained
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10 ozassorted cherry tomatoes
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1 cnewman's own light balsamic dressing
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1/4 cgrated parmesan cheese
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1/2 cmarinated artichoke hearts
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1/4 ckalamata olives
How To Make antipasto pasta salad
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1Cook pasta according to directions until al dente, drain and cool.
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2In a large bowl, combine all ingredients except 1/2 cup of the dressing and the grated Parmesan cheese. Refrigerate overnight to let the flavors marinate.
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3Just before serving, pour remaining dressing over the salad and add the Parmesan cheese. Toss and serve.
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